I am going through a personal journey of overcoming my aversion for bananas. Though still far from snacking it like a Mars bar, I am making big progress including morsels of banana cake in my repertoire of tea break dessert.
This cake is light without the sticky moist that comes with bananas. The recipe has a generous margin for failure and any cook with an electric whisk will find this a no-brainer.
The ratio of butter to flour ( 1 : 1.4 ) works like a charm for a light cake despite it looking like a lot of fat on paper. For a soft, airy crumb, I opted for low gluten cake flour and sieved it in before folding it into the batter.
Enough of the technical stuff ! Let’s getting cracking !
Makes two 8 x 4 x 3 inch cakes.
1.5 tsp baking powder
250g cake flour
170g unsalted butter, softened
100g brown soft sugar
3 small eggs
½ t vanilla extract
30g whipped cream, whipped
2 big bananas, mashed, about 270g
½ cup chocolate sauce
40g walnut, toasted and crushed to coarse bits
Prepare 2 medium sized aluminum trays. Preheat oven to 170C.
Combine flour and baking powder in a medium bowl. Set aside.
Whisk the butter until it is pale and light. Add sugar and whisk until fluffy.
Include and whisk the individual ingredient in this order : eggs, vanilla extract, whipped cream, bananas and chocolate sauce. Each item should be well combined before proceeding to add in the next.
In 4 portions, sift in flour and fold it in.
Transfer the batter to 2 medium AL trays, about ¾ full.
Bake in the preheated oven at 170C for 60 minutes. Cake is ready when it turns brown and skewer comes out clean.